02/17/2015 01:58 EST | Updated 02/17/2015 01:59 EST

A Deliciously Easy Crêpe Recipe From Scratch

Tara Noland

If you think making crêpes is complicated, you're just plain wrong. Preparing the perfect batch of crêpes is no more complicated than making pancakes. All you have to do is start with a good batter, butter and a hot skillet, then get ready for the flip.

These paper-thin French pancakes can be made in a variety of ways. Go gluten-free using almond flour, or add a dash of sugar to the mix for sweet crepes. Served savoury or sweet, crêpes are the perfect treat for any time of day.

Follow our simple step-by-step guide for an easy crêpe recipe you can make from scratch and serve in seconds.

  • What You'll Need
    What You'll Need
    Tara Noland
    1 cup flour
    2 eggs
    1/4 tsp. salt
    1 1/2 cups milk
    1 Tbsp. cooking oil
    Butter for the pan
  • Tara Noland
    Whisk the flour, eggs, salt and cooking oil and add in the milk.
  • Tara Noland
    For the finished batter, flour should be dissolved with little to no lumps.
  • Tara Noland
    Heat a 6” crêpes pan and add a small amount of butter.
    Lift and tilt the pan to coat well.
  • Tara Noland
    Remove from heat and pour in 1/4 cup of batter while lifting and tilting the pan to coat the entire pan. Continue swirling until the batter is set.
    Return to heat and allow crêpe to brown on one side only. Invert the cooked crepe onto a plate and continue until all the batter is used up.
  • Tara Noland
    Add a very small tab of butter to the pan with each crepe. Keep crepes warm in an oven set to low while cooking.
  • Tara Noland
    Crêpes are also spectacular when served with a blueberry sauce.
    What you'll need:
    18 oz. blueberries
    1/2 cup sugar
    Zest from one lemon
    Juice from one lemon
  • Tara Noland
    First, wash blueberries, removing stems and overripe berries. Combine blueberries, sugar, lemon rind and lemon juice in a large saute pan.
  • Tara Noland
    Cook the blueberries over medium heat, stirring occasionally, for 10 minutes or until reduced by half. Don’t let it get too thick, as it will turn to jam. The fruit should be very tender and the sauce thickened.
  • Tara Noland
    Serve the crêpes with the warm blueberry sauce either inside the crepe or on top of the crepe. If there is any blueberry sauce left over, you can serve it over yogurt or ice cream as a delicious treat.


Photo gallery32 Mouth-Watering Crêpes See Gallery